Cornmeal and Flax-Crusted Cod or Snapper
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds snapper or cod fillets
- Salt
- freshly ground pepper
- ¼cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
- ¼cup flaxseeds, untoasted or toasted, coarsely ground
- ¼cup all-purpose flour or rice flour
- 2eggs, beaten
- ½teaspoon freshly ground pepper
- 2 to 4tablespoons canola oil
- Lemon wedges for serving
Nutritional analysis per serving (4 servings)
418 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 41 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a large, heavy cast-iron skillet over medium-high heat (unless you’re planning to cook the fish later).
- Step 2
Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
- Step 3
Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
- Step 4
Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.
- Advance preparation: You can prepare this through Step 3 several hours before cooking the fish.
Private Notes
Comments
How can a recipe take 5 minutes but require cooking on each side for 4-5 minutes? Just askin’
Just made this tonight with a little couscous and sautéed kale. I was pleasantly surprised with the toasted flaxseed - half expected it to be hard and flavorless, but after frying in the pan that long it just added a nice nutty crunch to the fish. Topped with a little Tabasco.
Made as directed. Excellent. Easy, nutritious (yay flax!) and tasty. My husband is not a huge fish fan but loved this with lemon wedges. So easy. So good.
I found the flavor a little bland (which was partly on me because I initially undersalted), but we really liked the crunchy crust! I only had medium cornmeal which I felt would be too gritty so I ground it finer in a spice grinder, worked well. Swapped spelt flour for all-purpose, ground flax for seeds, avocado oil for canola. Lemons were nice, this is kind of a blank slate you could add all kinds of flavorings to so as to jazz it up!
The Cornmeal and Flaxseed-Crusted Cod turned out delicious! I made the recipe as written with a couple of small adjustments. I used medium-ground cornmeal instead of fine, which added a bit more texture but worked perfectly. I also swapped out canola oil for avocado oil 🥑 to avoid seed oils, and it gave the fish a beautiful, light crispiness. The cod was flaky and flavorful, and the crust had a satisfying crunch. Everything came together great—this one’s definitely a keeper! 👌🎣
Great recipe. I used Halibut and deep fried the fish in a quarter inch of canola oil for 3 minutes per side. The fish had a light crispy crust and was moist and flaky inside.